Vassilios Raikos

Effects of sucrose and sodium chloride on foaming properties of egg white proteins

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Research International · 2006 · 153 citations

Food Chemistry, Sodium Chloride, Food Colloid +10

Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach

Lucía Redondo‐Cuevas, Gloria Castellano, Francisco Torrens et al. · Journal of Food Composition and Analysis · 2017 · 142 citations · Full text

Multifactorial Approach, Biochemistry, Food Analysis +5

Rheology and texture of hen's egg protein heat-set gels as affected by pH and the addition of sugar and/or salt

Vassilios Raikos, Lydia Campbell, Stephen R. Euston · Food Hydrocolloids · 2006 · 140 citations

Food Colloid, Sugar And/or Salt, Biochemistry +8

Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by <scp>pH</scp>

Vassilios Raikos, Madalina Neacsu, Wendy R. Russell et al. · Food Science & Nutrition · 2014 · 117 citations · Full text

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Vassilios Raikos, Helen E. Hayes, He Ni · International Journal of Food Science & Technology · 2019 · 107 citations · Full text

Food Colloid, Recipe Optimisation, Engineering +19